by Judy | May 28, 2019 | CobraHead
’tis the season for asparagus, asparagus and more asparagus. Even though our 30-year old bed seems to be dwindling we still get our fill for a week or two. When I have more than we care to eat in one day I will cook it in some veggie broth for a few minutes then puree it for the freezer and future soup making. Yesterday for lunch we had it oven roasted with mushrooms, garlic and sunflower seeds. Here’s the recipe: 1 pound or more sliced...
by Judy | Apr 24, 2019 | CobraHead, Recipes
We’re using up the last of our 2018 potato crop. We don’t have quite the proper root cellar storage system so this is a good thing. They were starting to sprout which is a bad thing if you want edible potatoes. The potatoes used in the crust were Adirondack Blue and King Harry. The seed was purchased from the certified organic Wood Prairie Farm in Bridgewater, Maine. Crust: 425 degrees F, 20 minutes 2-3 medium to large potatoes, thinly...
by Judy | Jan 15, 2019 | CobraHead, Recipes
This last growing season was a good year for butternut squash. At least for us here in southern Wisconsin. Below is one of many tasty ways to use this winter squash. Ingredients: 1 T. olive oil 2 C. chopped onions 1 medium to large butternut squash (5 cups – peeled, seeded and cubed) 1 cup chopped tomatoes (canned, fresh or frozen (I used frozen) 1 – 4 1/2 oz can green chiles (if you have time roast, peel, seed & chop fresh poblanos or Anaheim...
by Judy | Nov 19, 2018 | CobraHead, Recipes
This past Saturday I cooked up our first butternut squash (of about a baker’s dozen harvested this year). This interesting recipe in an issue of Food and Wine Magazine caught my eye and I happened to have all the ingredients on hand. I should clarify that…I had butternut squash but not the kabocha as the recipe also called for. Anyway, I made it with all butternut squash instead of the mix and used the Jarlsberg Swiss cheese that I had on hand. One...
by Judy | Aug 29, 2018 | CobraHead, Recipes
Who doesn’t love a good side of fried potatoes and onions? And who doesn’t feel like they have a leaden belly after eating too much of a good thing? 🙂 This recipe does double duty of using up a garden zucchini while also lightening up that traditional potato dish a little bit. Your belly will thank you. You can vary the ingredient proportions pretty significantly, but it’s best if you keep the ratio between 1/3 zucchini to 2/3 potatoes up to...
